Crispy Baked Fish Tacos with Fresh Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Fish Tacos with Fresh Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Fresh Slaw

Enjoy a light and fresh twist on fish tacos featuring tender baked cod crisped up in a golden panko coating, nestled in warm corn tortillas and topped with a vibrant, crunchy cabbage slaw and a creamy avocado drizzle. This dish strikes a delightful balance of textures and flavors while keeping your meal within your nutritional goals.

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NUTRITION

372kcal
Protein
35.9g
Fat
8.3g
Carbs
42.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

1/4 cup Panko Breadcrumbs

1 large Egg White

2 Corn Tortillas

1 cup Shredded Cabbage

1/4 cup Shredded Carrot

1 Tbsp Lime Juice

1/4 Avocado

Seasonings (Cumin, Chili Powder, Salt, Pepper)

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    In a shallow dish, combine the panko breadcrumbs with a pinch of cumin, chili powder, salt, and pepper.

  • 3

    Lightly beat the egg white in a separate bowl. Pat the cod fillet dry, then brush it with the egg white before dredging in the seasoned panko.

  • 4

    Place the coated cod on the baking sheet and bake for 12-15 minutes until the coating is crisp and the fish flakes easily with a fork.

  • 5

    While the fish bakes, toss the shredded cabbage and carrot in a bowl with lime juice and a dash of salt to create a refreshing slaw.

  • 6

    Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side.

  • 7

    Break the baked fish into large chunks and distribute evenly between the tortillas. Top with the fresh slaw.

  • 8

    Finish with a drizzle of mashed avocado (seasoned lightly with salt and pepper) over the tacos and serve immediately.

Crispy Baked Fish Tacos with Fresh Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Fish Tacos with Fresh Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Tacos with Fresh Slaw

Enjoy a light and fresh twist on fish tacos featuring tender baked cod crisped up in a golden panko coating, nestled in warm corn tortillas and topped with a vibrant, crunchy cabbage slaw and a creamy avocado drizzle. This dish strikes a delightful balance of textures and flavors while keeping your meal within your nutritional goals.

NUTRITION

372kcal
Protein
35.9g
Fat
8.3g
Carbs
42.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

1/4 cup Panko Breadcrumbs

1 large Egg White

2 Corn Tortillas

1 cup Shredded Cabbage

1/4 cup Shredded Carrot

1 Tbsp Lime Juice

1/4 Avocado

Seasonings (Cumin, Chili Powder, Salt, Pepper)

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    In a shallow dish, combine the panko breadcrumbs with a pinch of cumin, chili powder, salt, and pepper.

  • 3

    Lightly beat the egg white in a separate bowl. Pat the cod fillet dry, then brush it with the egg white before dredging in the seasoned panko.

  • 4

    Place the coated cod on the baking sheet and bake for 12-15 minutes until the coating is crisp and the fish flakes easily with a fork.

  • 5

    While the fish bakes, toss the shredded cabbage and carrot in a bowl with lime juice and a dash of salt to create a refreshing slaw.

  • 6

    Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side.

  • 7

    Break the baked fish into large chunks and distribute evenly between the tortillas. Top with the fresh slaw.

  • 8

    Finish with a drizzle of mashed avocado (seasoned lightly with salt and pepper) over the tacos and serve immediately.